Comments on: Cake with Turmeric (Sfoof)

By: georgina

georgina — Thu, 12 Jan 2012 17:42:39 +0000

Hi Joumana,
thanks for your quick reply, but used the dried like a powder turmeric.

By: Joumana

Joumana — Thu, 12 Jan 2012 06:13:49 +0000

@Georgina: I don’t know, because mine always turns out yellow; did you use fresh turmeric or dried?

By: georgina

georgina — Thu, 12 Jan 2012 04:03:22 +0000

I would like to know why my Sfouf turns out to be an orangy /red in color once it is baked, but it is yellow in color when I first mix it.
it happens to me so many times, so I give up, even though I love Sfouf, I wanted to be in a bright yellow color.
thanks

By: Joumana

Joumana — Sun, 24 Jul 2011 16:03:42 +0000

@George: I would turn on the broiler the last 3 minutes of baking; just keep the oven door open and watch it like a hawk, to keep it from burning! You can also make a simple sugar syrup and add on top of the cake or sprinkle some brown sugar and broil to melt the sugar and form a crunchy sweet crust.

By: George

George — Sun, 24 Jul 2011 14:43:54 +0000

Hi Joumanna,
Thanks for sharing the great recipes of sfoof – our childhood desert.
One question i have- how can i make the top of the cake to be nice dark brown as you get it in the shops.
regards,
George

By: Spiced brioche rolls

Spiced brioche rolls — Sat, 16 Jul 2011 20:55:00 +0000

[...] a sfoof recipe, click here and here and here. Tweet [Translate] « Make berry vinegar Print This [...]

By: Brian

Brian — Fri, 03 Dec 2010 03:32:19 +0000

This recipe is terrific, it might be my new go-to dessert – just sweet enough, just interesting enough, to improve the memory of the whole meal.

By: najwa

najwa — Sun, 07 Nov 2010 02:11:02 +0000

Hi Jourmana. I thank you so much for sending me all of these recipes. you always remind me of Lebanon. I am going to try your Sfouf recipe today.
Once again thank you.

By: Joumana

Joumana — Sat, 07 Aug 2010 09:52:52 +0000

@Ziad: I made nammoura and maamoul; love taj el moulouk, I try to go there when I am around the AUB, since it is close to our place. Love their karabeej!
Thanks for sharing your war memories, I can totally relate.
I made sfouf with sugar (and anise and turmeric) and the old-fashioned way with molasses.
http://www.tasteofbeirut.com/2009/10/country-style-cake-with-anise-and-turmeric-sfoof/
http://www.tasteofbeirut.com/2009/09/sweet-bread-with-molassessfoof/

By: Ziad

Ziad — Sat, 07 Aug 2010 01:44:49 +0000

Hi Joumana,

Ever made any Nammoura or Maamoul Madd? They are kinda cousins to Sfouf and the best place to buy them in Beirut is Taj El Moulouk who used to specialise in Sfouf, Nammoura, and Maamoul Madd and other similar cakes filled with Ashta…

I remember during the war when school was closed, food was one of the things that kept our lives interesting. When it was quiet enough to go out, my father used to take us to Sfouf specialty store (Taj didn’t exist at the time) and we used to get the fresh warm afternoon batch. We would take a little bit of everything, then head to my aunt’s house where my father would spend the afternoon playing backgammon with my aunt’s husband and my mother and her sister would gossip away. Shocker, eh? We played ping pong, sat on the balcony and people-watched, and ate the Sfouf, Nammoura, and Maamoul Madd…